Golosaria Milano

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Frequently asked

Glossary

1

Golosaria

The Milan food and wine showcase hosted at Fiera Milano where Italian producers, artisans and wine cellars present tastings, sell directly and meet buyers. The name comes from 'goloso' (greedy for good food) and frames the event as a curated taste-through of regional Italian production rather than a broad grocery trade fair.

2

Calice (tasting glass)

The stemmed tasting glass used across the wine areas. Several admission options bundle a glass with the ticket, which is why the glass tier costs more than plain entry. Keep the glass for the whole visit, rinse between pours and use the spittoons at each stand.

3

Degustazione

A guided or free taste of a single product, usually a small pour of wine, a slice of salume or a piece of cheese. At Golosaria degustazioni are run stand-by-stand, so the practical rule is to ask the producer what they are pouring before committing to a full glass.

4

DOP (Denominazione di Origine Protetta)

The EU protected-origin label for food and wine whose production steps must all happen in a defined area, such as Parmigiano Reggiano DOP or Prosciutto di Parma DOP. Producers display the DOP mark on packs and price lists, and it is the fastest way for a buyer to check origin claims on an Italian stand.

5

IGP / IGT

IGP (Indicazione Geografica Protetta) for foods and IGT (Indicazione Geografica Tipica) for wines: slightly looser geographic tie than DOP/DOCG, still legally defined and audited. Many small Golosaria cellars use IGT Toscana, IGT Veneto or IGP salumi as their entry tier.

6

DOCG and DOC

Italy's controlled-origin wine tiers: DOCG (Denominazione di Origine Controllata e Garantita) is the strictest, DOC sits below it. On labels the band colour and the producer's registered bottling number are the giveaway, and they matter when you compare price lists across two stands.

7

Presidio Slow Food

A Slow Food protection project for a small-scale product, breed or processing method at risk of disappearing, such as an heirloom vegetable or a traditional cured meat. At Italian food fairs presidia are usually grouped together, so they are a quick route to the rarest products in the halls.

8

Chilometro zero

Literally 'zero kilometres': the short-supply-chain claim used by Italian producers selling within their own region. It signals freshness and low transport miles, and it is common on the fresh cheese, vegetable, bread and craft beer stands rather than on aged wines.

9

Artigiano (artisan producer)

A small-scale maker working by hand in batches, from pasta makers and pastry chefs to micro-brewers and small cured-meat producers. Golosaria's centre of gravity is artigiano output, so expect limited volumes, take-away packs and order lists rather than bulk pallet sales.

10

Enoteca

A wine shop or wine-focused stand, in trade terms an outlet for a curated cellar list rather than a single estate. Enoteca stands at a food and wine fair are where restaurant buyers and sommeliers compare several producers in one stop.

11

Salumeria and salumi

The Italian cured-meat category: prosciutto, salame, coppa, pancetta, bresaola and similar. Salumi are sliced to order at the stand, and for buyers the key questions are seasoning, casing, shelf life and whether the producer can supply vacuum-packed retail units.

12

HACCP and allergen labelling

The food-safety and labelling framework an Italian producer has to meet, including the EU 14 allergens, lot codes, storage temperatures and shelf life. Retail and distribution buyers at the fair will ask for these documents before sampling a new line for listings.